Baked oatmeal is my new breakfast addiction. I mean, I cannot stop experimenting with new flavour combinations! Ask Vicki, each week she looks forward to a new oatmeal bake that we sit and madly devour after our shoot. Seriously people, if you love oatmeal as much as I do (you have it basically every single day) you need to try this. Baked oatmeal will change your mornings!! I love this recipe because you wouldn’t even know there’s veggies in your breakfast. Bring on the fibre!
Ingredients
- 1 1/2 c gluten-free oats
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1 1/4 c almond milk
- 1/4 c coconut oil, melted
- 3 tbsp maple syrup
- 1 tsp vanilla
- 1 c zucchini, shredded (1 small zucchini)
- Preheat oven at 350
- Line a 9X5 inch loaf pan with parchment paper
- In a large mixing bowl combine the oats, cocoa powder, baking powder, cinnamon, and zucchini
- Spread evenly into the loaf pan
- Using the same mixing bowl combine the wet ingredients; almond milk, coconut oil, maple syrup, and vanilla. Pour into the loaf pan on top of the oat mixture
- Bake for 30 minutes or until the liquid has been absorbed
- Top with nuts, almond butter, or coconut cream
Enjoy!
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Those look nice and crunchy!